|Topic Review (Newest First)|
|08-29-2013 07:35 AM|
This sounds really good! Can't wait to try. Vegan recipes never taste exactly like dairy. I always re-name them, so family and friends won't prime their taste buds for the original version, but will open their minds and taste buds to trying something new. When I enjoy a new recipe on it's own merits, without comparing to past favorites, I have more fun.
|03-25-2011 08:33 AM|
Werewolf Girl, I've done this in the blender before, so that might work for you if that's all you've got. I didn't have a great blender, so I didn't even attempt the cashews on their own. I blended them with the pasta water. The only difference with this method is that it doesn't get as thick, so I made about a tablespoon of roux (with EB and flour) and it is PERFECT.
Though, food processors are really fun. I just got one last month and everything has been processed in it since the day I brought it home.
|03-24-2011 09:08 PM|
Wow.... You are brilliant! I need to get a food processor ASAP.
|03-24-2011 08:57 PM|
I've used this for baked pasta dishes too! I made this, a batch of marinara sauce, and some tofu ricotta, mixed them in a casserole dish with some cooked penne, topped it all off with a layer of daiya, and baked it up. Delicious!
|03-24-2011 07:58 PM|
|Purp||I just made a lasagne for the family with this, and it was a hit!!! Noodles, spinach mixture (clean out the freezer, anyone)? and this sauce was just...|
|12-25-2010 05:25 PM|
|MikeLines||Oh my god I made this tonight for myself because my family was having steak for Christmas. THE BEST bowl of spaghetti I have ever had in my life, this will definitely be one of my regulars at family dinners.|
|12-23-2010 10:20 PM|
ooooh some steamed broccoli bits would be amazing with this sauce
|12-23-2010 10:11 PM|
|MikeLines||This will be my Christmas dinner!|
|12-20-2010 03:13 PM|
|shortstack||was a hit with me!|
|12-20-2010 03:09 PM|
|Morganarie||I will definitely be trying this! Anything with garlic always catches my eye. Thanks!|
|09-13-2010 09:38 AM|
|shortstack||huh thanks everyone that settles it I think!|
|09-13-2010 08:50 AM|
|reneeannem||I made this last night for my friend, a hard core dedicated he-man, and he ate *3* plates full, and finished my leftovers. I think it was a success! I made a little bit of roux, about 2 tablespoons of earth balance and a bit of flour, and the thickness was perfect. Honestly, it was uncannily similar to one made with cow cream. I wouldn't have believed it if I didn't make it myself.|
|09-10-2010 12:32 PM|
That would be my guess Short, Soaking basically removes a lot of the nut flavour and leave the texture. Afterall, I just want the cream texture while I add my own flavors
Soak em and try again
|09-09-2010 03:50 PM|
|shortstack||Vegantigress, thanks for the tip! When I made my chipotle cream on Tuesday i didn't pre-soak, i thought the flavor was harsh on its own but supreme on day two.. Is this because of the lack of soaking?|
|09-09-2010 02:51 PM|
I just wanted to suggest something to anyone making cashew cream for sauces and bases. You should soak them overnight for best results in texture and flavor. If that takes too long (as it usually does..lol) Pour a cup of cashews into a pot of water and boil for 30 minutes. Then drain them and pop em into a blender with some fresh water (just enough to cover them) and pluse until smooth and creamy This is a great base in soups (corn chowder/tomato bisque/etc) and it's a base for any flavor sauce you can imagine! I am a huge fan of garlicing this up and adding some vegan parm. to it...mmmmmmmm!
Just my 2 cents!
|09-09-2010 02:12 PM|
|shortstack||I'm torn, this one or your mac and cheeze one this week?|
|01-30-2010 08:29 PM|
This works (though not *quite* the same, I admit) with raw sunflower seeds - or raw macadamia nuts that have been soaked overnight...
Of course, f your pantry is anything like mine, you're more likely to have cashews than raw, soaked macadamia nuts handy. But it's an option of you want...
|01-28-2010 12:22 PM|
|Lael||*adds cashews to the grocery list* Dang, I just went to the store today. If only I'd known!|
|01-27-2010 11:18 PM|
---- Bumping -----
Someone said they couldn't fine it...
|06-22-2008 03:43 AM|
|Shego||Thanks for this amazing recipe! I made this today, but I left out the oil, so maybe this was the reason that the sauce dried out quickly while I was preparing some veggies. My boyfriend loved it, but I thought it's better when it was really creamy, right after I prepared it. So next time I'll add some oil or eat it right away (out of the pot.. ).|
|06-12-2008 09:39 AM|
I am going to make a batch of this sauce over the weekend.
|03-02-2008 04:50 AM|
|Veggily||Dang. I wish I'd tried this the other day instead of the recipe I used. This one sounds much yummier! Next time...|
|03-02-2008 02:01 AM|
Made this tonight.
It was really yummy, except the sauce dried out really quickly. I think I screwed up the quantities using the cashew butter instead of raw cashew, and put into too much cashew butter, but it was still very yum! I made a big batch so it would last me for a few lunches this week
Next time I will try it with raw cashews, when I have some spare cash!
|02-24-2008 07:48 PM|
I've got some raw cashews on hand if I need to add some anyway.
It says "made from lightly roasted cashews" so we'll see how it goes!
|02-23-2008 11:02 PM|
I haven't used cashew butter in this recipe, sorry, but you could try it? Couldn't hurt.
If it is made from roasted cashews (as is most cashew butter), it will give quite a different flavor I assume, but should still be good. Yum.
|02-23-2008 09:47 PM|
I really want to make this for my (OMNI) family on my cook night.
And we have a whole jar of cashew butter that I need to use up, so how much of the butter should I use? 1/2 cup?
I've so been craving a creamy sauce, I think I'll do it with spinach fettuccine and brocolli YUM
|12-16-2007 08:56 PM|
Me too i'd love to know how to 'blacken' tofu. Sounds yummy!
For the sauce, once I processed everything I dumped all the ingredients into a small saucepan and added a tablespoon or so of flour to thicken it up some more. I whisked away on low heat and it gradually got to a desirable consistency. I have to say I added LOTS more garlic, s&p, and lemon juice. For me, the amounts listed weren't strong enough to make the sauce 'zing'. But adjusting those few things helped.
Thanks for the idea behind this recipe! I thought once I went Vegan all bets were off in terms of 'white' sauces!
|11-03-2007 07:19 PM|
I know this is somewhat old but how do you blacken tofu? I used to love blackened food while omni and would love a veggie fix I've googled but I can't seem to find anything that looks as good as that!
|10-24-2007 05:58 PM|
|Tofu-N-Sprouts||Wheeeeeeee... I'm just glad you like it! We made scalloped garlic potatoes tonight and they were SOOO tasty!|
|10-23-2007 12:28 PM|
|Beachbnny||It's very very good. I was happy with how easy it was to make too. One of those things that, so long as I have cashews on hand, I could always make. My Husband liked it too We will both probably have the leftovers for dinner.|
|This thread has more than 30 replies. Click here to review the whole thread.|